Crozes Hermitage AOC Rouge “Les Baties” (2022) - Dard et Ribo
Dard et Ribo are pioneers of natural wine in the Rhône: they have been making authentic, living Syrah since the 1980s, with no added sulphites and no winemaking intervention. Les Bâties is one of the most representative parcels in Crozes-Hermitage, on clay-limestone soils mixed with gravel and sand, farmed to certified organic standards.
Crozes Hermitage AOC Rouge “Les Baties” (2022) - Dard et Ribo
Type: Red Wine
Area: France, Rhône, Crozes-Hermitage
Appellation: Crozes-Hermitage AOC
Grape variety: Syrah
Vintage: 2022
Winery: Dard et Ribo
Alcohol: 13.5%
The appellation: Crozes-Hermitage AOC
AOC Crozes-Hermitage: the elegance of the Northern Rhône Crozes-Hermitage is the largest appellation in the northern Rhône Valley, known for its elegant, structured Syrah-based reds and for its refined whites made from Marsanne and Roussanne. Set in the Drôme department, it is an icon of French winemaking tradition, thanks to the diversity of its terroir and the quality of its wines.
Find out more about Crozes-Hermitage AOCWhat to eat with Crozes Hermitage AOC Rouge “Les Baties”
Who makes it: Dard et Ribo
Dard et Ribo is one of the most iconic estates in the northern Rhône Valley, a byword for natural, non-interventionist winegrowing. Founded in the 1980s by René-Jean Dard and François Ribo, it built its name on unfiltered Syrah and Marsanne, minimal sulphur and spontaneous fermentations. The vineyards sit in the Rhône's most prestigious appellations, among them Crozes-Hermitage, Saint-Joseph and Hermitage, farmed entirely organically and biodynamically. Their philosophy is clear: to make pure, vibrant, honest wines that speak of their place without being manipulated.
Find out more about Dard et RiboThe vine behind Crozes Hermitage AOC Rouge “Les Baties”
Syrah
Syrah is one of the most iconic and widely admired black grape varieties in the world, known for intense, structured reds with plenty of character. Native to the Rhône Valley in France, Syrah has spread to vineyards everywhere thanks to its remarkable versatility and its ability to adapt to different terroirs. Wines made from Syrah stand out for their fruity, spicy aromas and their great longevity.
Find out moreCrozes Hermitage AOC Rouge “Les Baties”: the Crozes-Hermitage terroir
Crozes-Hermitage
The Crozes-Hermitage area lies in the northern part of the Rhône Valley, in the Drôme department, within the Auvergne-Rhône-Alpes region. It is renowned for its rolling landscapes, favourable climate and distinctive terroir, home to one of the most important appellations in French wine: Crozes-Hermitage AOC.
Find out more about Crozes-HermitageClimate: Continental
Altitude: Low Altitude (0-200 m above sea level)
Soil: Limestone / chalk
Geographical setting: Valley
Profile of Crozes Hermitage AOC Rouge “Les Baties”
Primary aromas: Cherry, raspberry, blackberry, violet
Secondary aromas: Herbs, olives, pepper
Tertiary aromas: Leather, spices, tobacco
Tasting notes: Deep ruby red with purple highlights. On the nose it's pure and fragrant, with sharply defined red and black fruit, dark flowers and spice. On the palate it's juicy, lively and direct: silky but energetic tannins, bright acidity and a touch of minerality that stretches the finish. A natural, transparent Syrah that puts freshness and drinkability ahead of power.
| Sulphites | yes |
| Body | Full-bodied |
| Acidity | Medium-high |
| Tannin | Medium |
| Sweetness | Dry |
| Finish | Very long |
| Colour | Ruby red |
| Clarity | Clear |
Winemaking methods used for Crozes Hermitage AOC Rouge “Les Baties”
Hand harvesting
Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.
Find out moreAlcoholic fermentation with indigenous yeasts
Alcoholic fermentation with indigenous yeasts is a winemaking technique that brings out the authenticity of a place and the natural expression of the grape. In this process the must ferments thanks to the wild yeasts present on the grape skins and in the cellar environment, with no cultured yeasts added. It reflects a craft, sustainable philosophy aimed at highlighting the unique character of the terroir.
Find out moreSkin maceration
Maceration on part of the skins throughout alcoholic fermentation is a technique in which the must stays in partial contact with the skins for the whole fermentation. It extracts aroma, colour and structure in a controlled way, without excessive tannic intensity, which makes it ideal for structured whites, orange wines and more elegant reds.
Find out moreFermentation in wooden vats
Fermentation in wooden vats is a traditional, refined winemaking technique in which the must ferments inside wooden vessels — usually large casks, truncated-cone vats or oak tanks — rather than stainless steel or concrete. This allows natural micro-oxygenation, which encourages a slower, steadier fermentation and gives the wine added complexity, volume and aromatic finesse. It is used both for structured, long-lived reds and for serious whites, sometimes alongside skin maceration or followed by ageing in the same vessel.
Find out moreAgeing methods used for Crozes Hermitage AOC Rouge “Les Baties”
In cask (7–18 months)
Ageing in cask for between 7 and 18 months is a classic but measured approach to maturing wine. Large casks, usually Slavonian oak or untoasted French oak, allow natural micro-oxygenation, which helps the wine settle, knit together and develop a more complex, harmonious profile. This kind of ageing is widely used for terroir-driven reds and for some structured whites that are after depth without the aromatic intensity a barrique would give.
Find out moreTime on the lees for Crozes Hermitage AOC Rouge “Les Baties”
- Medium (7–18 months)